Verdant Tea

Cold Brew Iced Tea Tasting Kit

Cold Brew Iced Tea Tasting Kit

Regular Price $76.40 $64.94
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This special bundle includes eight 25g loose leaf teas for 200g total (about 40 quarts of iced tea).

Make Tea Fun and Easy this summer with our special Iced Tea Tasting Kit!

Enjoy our Top Picks for making cold brew iced tea in the summer time. This special tasting kit includes our top picks for making cold brew iced tea in the summer time, along with easy brewing instructions.

This kit also includes a free gift of a one quart glass mason jar for making easy cold brew!

HOW TO MAKE
COLD BREW ICED TEA

Cold brew iced tea is super easy and convenient - no fancy equipment needed!

To brew, use about 25g of tea per gallon of water (or about 5g per one quart jar). Add your favorite tea to the mason jar, then fill with room temp or cold water. 

Remember, don't use hot water to brew with this technique! 

Leave your tea to infuse in the refrigerator overnight (about 8 hours), then enjoy within five days.

No need to remove the leaves - most tea will sink to the bottom and will not oversteep in cold water.

 Have Fun with Top Cold Brew Tea Picks:

Qianjiazhai Sun Dried Black Tea (25g)

This tea is wild-foraged by the Li Family of the Dongsa Cooperative within the Mt Ailao National Forest Preserve. The silvery buds and twisting golden leaves are picked from ancient tea trees between one hundred and eight hundred years old scattered between other evergreens, and wildflowers on the rocky mountainside. This labor-intensive tea to harvest is actually allowed to sun-roast and oxidize without applying heat in a wok. Because more moisture is retained in the leaf, this black tea is a fantastic candidate for aging like traditional sheng pu’er. Only a high-elevation remote place like Qianjiazhai can count on enough sunlight in the spring for this old but rare finishing technique. The result is a tea with the sweet malt of a black tea but the staggering complexity and herbaceous undertones of a sheng pu’er. A true standout!

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Mi Lan Xiang Dancong (25g)

Huang Ruiguang's family Mi Lan Dancong is picked only once a year from single trees that are not pruned back to encourage deeper roots & more robust flavor, year after year. His mountain plot and decades of work in improving agriculture techniques for the region have earned Huang Ruiguang's Milan awards such as the recent 2015 Gold Medal at the Sixth Guangdong Tea Expo. Mi Lan varietal is set apart with its distinctive golden green leaf color in early spring & its luscious deep aromatics.

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Reserve Laoshan Gongfu Black (25g)

Laoshan Gongfu Black is one of the most difficult finishes for the He Family, requiring flat-pressing and hand-twisting and curling to achieve the final shape and finish. Mr. He saves this technique for his finest spring harvests, and this year, the He Family has reserved a small harvest of a very special grade of Laoshan Gongfu Black. The hand-twisted 'pine needles' are made with the buddy early harvest shade-grown picking, while the tea plants are still protected from the early spring cold of Laoshan's unique northern climate.

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2023 Gu Hua Sheng Pu'er (25g)

Craft and terroir have come together beautifully for this 2023 early autumn harvest from Qianjiazhai's wild tea trees. The Dongsa Cooperative wild-forages buds and tender leaves from tea trees between one hundred and three hundred years of age for this loose sheng pu'er blend. Every hand-picked leaf is withered and sun-dried in bamboo baskets, with little or no heat exposure to lock in the most wild and natural flavor of one of the most remote growing regions in the world.

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Wild Bai Mu Dan White Tea (25g)

The Wu Family's oldest prized tea bushes growing among wild trees, flowers and bamboo are picked once in the extreme early spring for a bud-only harvest, and then allowed to build up nutrients until they are picked a second time when delicate leaves begin to unfurl. This second harvest of buds and leaves is what makes their fine Bai Mudan - full of the complexity that later season sunlight brings but the sweetness and texture of the early cold-weather buds.

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2005 Aged Wulong Revival (25g)

The “Dragonfly” style was the most traditional oolong finishing technique in Anxi before the rolled ball became popular. Master Zhang has been experimenting with this style for years as part of his work as a teacher and community leader for other farmers in Daping. Every year Master Zhang sets aside any interesting standouts for long term aging, which requires re-roasting every year to keep the moisture level as low as possible. The slow process of change brings out deep complexity and dark sweet undertones over many years. Master Zhang is sharing a portion of his personal reserve from early experiments for his revival project, giving us the chance to taste the first truly aged Revival Style Anxi oolong from Daping.

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Chun Lan (25g) 

This extremely limited offering is crafted from the Chun Lan varietal, rarely seen outside of Wuyishan. It was originally selected by Li Xiangxi as a reserve tea to share with our CSA-style tea club members. Hand-fired Chun Lan combines all the big orchid flavor of Qilan with incense spice and cooling yun. The "Yun" sensation in this tea builds with each infusion over time. After several steepings, this Yun begins to dominate as a lingering physical sensation that strengthens the growing mineral texture and flavor.

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Spring Laoshan Green Tea (25g)

Laoshan Green was the first tea produced at Taiqing temple by the Taoist monks of Laoshan. The plants were originally brought to the region from Dragonwell, and slowly allowed to adapt to the unique cold ocean climate of the area. The He Family’s Laoshan Green is fed by mountain spring water, picked by hand, and cultivated sustainably using traditional chemical-free farming techniques. The result is rich, fresh flavor full of Laoshan's famous sweet vegetal-savory soy bean flavor aroma.

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